A simple, coffee-inspired spice mix elevates this simple loaf cake recipe.
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Yields:
10
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Ingredients
FOR THE LOAF CAKE
200 g unsalted butter, softened, plus extra for greasing
1 1/2 Tbsp. instant espresso powder
175 g light brown soft sugar
3 medium eggs, beaten
200 g self-raising flour
1 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
100 g soured cream
1 tsp. vanilla bean paste
FOR THE ICING
2 tsp. instant espresso powder
150 ml double cream
75 g mascarpone
25 g icing sugar
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin. Dissolve the espresso powder in 2tbsp just boiled water and set aside to cool. In a large bowl, beat the butter and sugar for 3-4min, until pale and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.
Step 2Sift in the remaining flour and baking powder, then add the spices, cooled coffee, soured cream and vanilla. Fold together gently until just combined, then spoon into the tin.
Step 3Bake for 50-55min, or until risen, golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10min, then transfer to a wire rack to cool completely.
Step 4To decorate, dissolve the espresso powder in 1tbsp just boiled water and set aside to cool slightly. Whisk the double cream with an electric hand mixer until just holding its shape.
Step 5Put the mascarpone, icing sugar and cooled coffee into another bowl and mix until smooth. Pour into the cream and whisk with again until just combined.
Step 6Spoon the coffee cream over the cooled loaf cake, swirling with the back of a spoon. Dust with ground cinnamon before serving.
GH TIP
The loaf cake can be made up to 2 days ahead, stored in an airtight container, un-iced.
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
